))
49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah
Manage episode 305365045 series 2998388
Вміст надано Singapore Noodles. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Singapore Noodles або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
Sook Yoon Yang: “There have been instances where some people say that they ate the best laksa in the whole world in Australia. I usually have a problem with people making statements like that not because I think Singapore or Malaysia is the best. But you cannot claim to have the best when you’ve not had all the different types of laksa… There are so many types of laksa that exist in Singapore, in Malaysia – different states, different ones. And people don’t know that.”
Yang, founder of Café Rumah in Sydney, Australia, shares about how this business came about, plus: *The journey of learning to make kueh* *Nuance in Asian cuisine* *Differences between Singaporean and Malaysian cuisine* *Can a foreigner position himself or herself as an expert of a different cuisine?* *Transformation after living abroad* *Pricing Asian food* *Serving hawker food at the café*
Café Rumah: http://www.caferumah.com.au/ @caferumah
Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles
76 епізодів
Поширити
